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– Becomes a cherished yearly fall tradition. – Combines apple and pumpkin pie flavors. - Butterscotch adds rich, balanced sweetness. - Offers a satisfying texture contrast per bite. - Guaranteed to stand out at gatherings.
– 1 Recipe Pastry for a 9-inch Double Crust Pie – 3/4 cup Butterscotch Chips – 1/2 cup Heavy Cream – 1 can Pumpkin Puree – 6-7 cups of Apples - Peeled, Cored and Sliced – 1 egg plus 1 yolk – 1/4 cup of Flour – 3/4 cup Sugar – 1/2 tsp Ground Cinnamon – 1 tsp Pumpkin Pie Spice – 1/4 tsp Salt – 1/4 tsp Ground Ginger
1
Heat oven to 425. Make pastry according to the recipe.
Mix sugar, 1/2 cup of flour, and cinnamon in a large bowl. Stir in apples and set aside.
2
In a small saucepan combine butterscotch chips and heavy cream. Heat over medium heat for about 5 minutes, whisking occasionally until smooth.
3
Whisk pumpkin puree, egg, and egg yolk, 1/4 cup of sugar, pumpkin pie spice, salt, ginger, and nutmeg. Whisk in the butterscotch mixture.
4
Pour apple mixture into pumpkin mixture and mix well. Spoon into pie crust.
5
6
Bake at 425 for 25 minutes then reduce oven temperature to 350 and bake an additional 35 minutes.
– Use tart apples (like Granny Smith) to balance sweetness. – Slice the apples evenly for uniform cooking. – Keep pie dough very cold for a flaky crust. – Chill the pie after filling to hold its shape. – Cover the crust loosely with foil if it browns too fast. – Let the pie cool completely (two hours minimum) to set.
– Skip butterscotch for a traditional fall pie. – Stir chopped nuts (pecans or walnuts) for crunch. – Use canned coconut cream for dairy-free. – Add maple syrup for a deeper fall flavor. – Use a store-bought crust to save baking time. – Swap white sugar for brown sugar for a molasses taste. – Make hand pies or mini pies for easy serving.